Baked Fries with Garlic Caper Mayo

I love the Belgian food found at Resto in Murray Hill in Manhattan, particularly the frites with a variety of dipping sauces. I wanted to recreate the experience at home (without the frying), but rather than turning to a bag of frozen fries, I learned how easy it was to make them from scratch along with a quick garlic caper mayo.

Baked French Fries
-3 large potatoes, washed and peeled
-2 tbs. olive oil
-Salt & pepper to taste 

1. Using a mandolin or knife, chop the potatoes length-wise into 1/4″-1/2″ fries. Place fries in a bowl of cold water and let stand for 20-30 minutes. 

2. Pre-heat oven to 425°.

3. Drain the fries and lay them out on a paper towel, drying thoroughly. Dry the bowl as well and then place fries back in the bowl. Add olive oil and toss fries to coat, then add a dash of salt and pepper.

4. Spread fries out in a single layer on a baking sheet and bake for 30-40 minutes, tossing them once every ten minutes to ensure they brown evenly. 

Garlic Caper Mayo
-1/2 cup mayonnaise
-1 1/2 tbs. capers
-1 clove garlic, minced
-1/2 tbs. freshly squeeze lemon juice
-Salt and pepper to taste

1. Mix ingredients together in a small bowl. Feel free to adjust amounts to your taste.